Lemon Larabar Recipe

This recipe mimics the lemon larabar and also dresses it up a little bit if you're looking for a more indulgent snack.

Course Snack

Cuisine American

Keyword Almond, Date, Lemon

Prep Time 20

Cook Time 15

Chilling Time 20

Servings squares

Zest two lemons and place the zest in a bowl.
Cover the lemon zest with lemon juice and leave to rest for 10 minutes
Pull the pits out of the dates and place the pitted dates in a bowl.
Squeeze half of a lemon into the bowl with the pitted dates and cover the rest of the dates with hot water to soften the dates. Soak the dates for 5 minutes.
Place 1 cup of raw almonds in the bowl of a food processor and pulse until the almonds are finely ground.
Drain the lemon zest through a mesh sieve or cheese cloth and add zest to the ground almonds in the food processor
Drain the softened dates and pat dry to wring out moisture. Add the dates to the food processor with the almond mixture.
Mix until fully incorporated and the mixture starts spinning around the blade in a large piece.
Remove the mixture from the food processor and place on a piece of wax paper. Press the mixture into a square container and set in the fridge to chill for 20 minutes.
After chilling, remove from the container and cut into 20 equal squares. Consume and store any lefotvers in the fridge;

Add the sugar and water to a sauce pan and bring to a boil, stirring occasionally.
Once the water is boiling, reduce heat to low-medium, add the sliced lemons to the pan and let simmer for 15 minutes, flipping the lemon pieces halfway through cooking.
Once lemon rind is soft and can easily be pierced with a fork, slices are done. Remove from the heat and transfer the slices to a piece of wax paper to cool.
Cut the candied lemon slices as desired and place on top of the lemon larabars.
Serve the fancy lemon larabars and store any leftovers tightly covered in the fride for up to 1 week.